Chicken Lemon Orzo Soup (Print View)

Tender chicken and orzo pasta in a bright, zesty broth with fresh dill and lemon. A comforting Mediterranean soup ready in 45 minutes.

# Ingredient List:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped

→ Pantry and Grains

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil

→ Seasonings

12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Optional

16 - Grated Parmesan cheese for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a boil.
04 - Add orzo and simmer for 8 to 10 minutes, stirring occasionally, until orzo is just tender.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf. Stir in dill, salt, and pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with parsley and a sprinkle of Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • It transforms basic pantry staples and leftover chicken into something that tastes like you spent all day in the kitchen.
  • The lemon adds a bright, clean zing that cuts through winter fog or summer humidity with equal magic.
  • Orzo gives it body without the heaviness of noodles, and it cooks right in the pot so there's less to clean.
  • It reheats beautifully and somehow tastes even better the next day when the flavors have mingled overnight.
02 -
  • Don't add the lemon juice too early or it can turn bitter when boiled for too long, wait until the very end.
  • If your orzo soaks up too much broth as it sits, just add a splash more broth or water when reheating.
  • Fresh dill makes a huge difference here, but if you only have dried, use about two teaspoons and add it earlier with the thyme.
03 -
  • Zest your lemon before juicing it, it's nearly impossible to zest a juiced lemon and you'll thank yourself for planning ahead.
  • If your soup tastes flat, add another squeeze of lemon and a pinch of salt, those two ingredients wake up every other flavor.
  • Use a rotisserie chicken and this becomes a weeknight miracle that takes less than an hour start to finish.
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